Spicy Southwestern Prime Rib with Snappy Potato Cakes and San Joaquin Salsa

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 25 min
  • Inactive: 15 min
  • Cook: 45 min
  • Yield: 3 servings
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Ingredients

Spicy Southwestern Prime Rib: 

Snappy Potato Cakes:

San Joaquin Salsa: 

Directions

  1. Butterfly the ribs and rub each side with extra-virgin olive oil. Salt and pepper and lightly season the meat with the rub. Heat a large grill pan. Sear and cook the meat in the grill pan over medium heat for approximately 20 minutes. Serve immediately with potato cakes and salmon.

Snappy Potato Cakes:

  1. In a large pot, bring enough water to cover 2 potatoes to a rolling boil. Boil the potatoes in the water until they are soft. Drain the water from the pot and mash the boiled potatoes together. Add the next 7 ingredients to the mashed potatoes and mix all of the ingredients together. Shape the potatoes into patties. Dip each patty in an egg wash and then in bread crumbs. Add vegetable oil to a small saute pan and heat over medium-high heat. Fry each potato patty until golden brown.

San Joaquin Salsa: 

  1. Mix all of the ingredients together in a medium sized bowl and set aside until ready to serve.
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